Here's a quick and simple one-skillet dinner that proves the versatility of pasta in the kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a green salad for a complete meal. For a change of pace, try our Vegan Tempeh Tex-Mex Noodles.
Ingredients
Method
Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
Add beef, onion and bell pepper and cook, stirring frequently and breaking up beef with a wooden spoon, until beef is cooked through and onion is translucent, about 10 minutes.
Add corn, chiles, pasta, tomatoes, buttermilk, chili powder and salt and stir thoroughly to combine.
Bring to a boil, cover, lower the heat to low and cook until pasta is tender, about 30 minutes.
Stir again, then spoon into bowls and serve.
Nutritional Info
Serving Size
Calories
590
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.